Pan Fried Pumpkin with Cranberries and Pistachios
Recipe type: side
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Festive and flavorful pan fried pumpkin with colorful cranberries and crunchy pistachios
  • ¼ cup neutral Oil
  • 2 pounds Pumpkin, peeled, seeded, and cut into large chunks
  • Salt and ground Pepper
  • 1 large Onion, chopped
  • 2 Tbsp. minced Garlic
  • ½ cup any Vegetable Stock, or Water
  • 3 cups Cranberries
  • 2 cups freshly squeezed Orange Juice
  • ½ cup chopped Pistachios
  1. Put the ¼ cup oil in a deep Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add some of the pumpkin, taking care not to overcrowd; you'll need to work in batches. Sprinkle with salt and pepper. Cook until the pumpkin is well browned and releases from the pan easily, 5 minutes or so. Then turn and cook the other side the same way. As the chunks cook, transfer them to a plate and add more pumpkin to the pan. Add more oil if necessary to keep the pumpkin from sticking.
  2. When all the pumpkin is cooked, pour off all but 2 or 3 tablespoons of the oil and add the onion and garlic. Cook, stirring frequently, until softened, about 3 minutes.
  3. Pour in the vegetable stock, scraping up any browned bits from the bottom of the pan. Let the liquid boil off for a few minutes and thicken, then stir in the cranberries and orange juice. Bring the sauce to a boil, then lower the heat a bit so it bubbles along nicely. Cook, stirring occasionally, until it thickens, about 10 minutes.
  4. Return the pumpkin to the pot and let the mixture come back to a boil. Cover and turn the heat to low. Cook, stirring once or twice, until the sauce has thickened even more and the pumpkin is tender but not mushy, about 10 minutes. Taste and adjust the seasoning, garnish, and serve.
Recipe by Wolff's Apple House at